Having enjoyed the takeaway sushi from Ebisu Sushi Train, we decided to visit it to taste their other dishes. Ordering your dishes is done by using an iPad at each table, with most of their sushi also available to be picked off the sushi train.
Ebisu Sushi Train is one of two places we are aware of that offers varieties of Inari other than the plain one, the other one being Sushi Hub. The lobster topping of the Lobster Inari had a nice bite to it and was seasoned sufficiently to prevent it tasting too bland. The bean curd pouch used to contain the sushi rice was also not too chewy.
Lobster Inari (Photographed by Jonathan Phoon)
Perfect for sharing, the Sukiyaki Nabe Paper Hotpot gets its name from the paper "pot" the dish was presented in. The beef was cooked just right and was complemented wonderfully by the mushrooms, tofu, cabbage leaves and udon. The broth was also steaming hot with the degree of savoury flavour we expected. Individual bowls and cutlery were provided to simplify portioning it out among your fellow diners.
Sukiyaki Nabe Paper Hotpot (Photographed by Jonathan Phoon)
A recent addition to the menu, their Sushi Taco makes use of sheets of nori lightly coated in batter and deep-fried to serve as a taco shell. The salmon in the Salmon Sushi Taco had a lovely fresh taste and was partnered nicely by the salad greens and cucumber. The nori sheet "shell" added a lovely crunchy element to the dish.
Salmon Sushi Taco (Photographed by Jonathan Phoon)
For those who are a bit nervous about eating raw fish, there is also a variation of their Sushi Taco featuring Chicken Katsu. The flesh of the chicken was cooked just right and was set off nicely by the crisp crumb coating. Compared to the Salmon Sushi Taco, spinach was more prominently featured in the dish.
Chicken Katsu Sushi Taco (Photographed by Jonathan Phoon)
One of their Donburi dishes, their Chicken Katsu Curry Rice had chicken cutlet that was done as well as that in the Chicken Sushi Taco. The Japanese curry gravy's spiciness should be suitable for most tastes and was sufficiently hot to be labelled a hot dish.
Chicken Katsu Curry Rice (Photographed by Jonathan Phoon)
While the Chicken Karaage in the Chicken Karaage Donburi did not have the degree of gingery flavour we expected, its flesh was still moist and was of a size to make eating it a satisfying experience. The extra flavour was also provided by a topping of Tonkatsu sauce. All their Donburi dishes included salad leaves to provide some freshness.
Chicken Karaage Donburi (Photographed by Jonathan Phoon)
The udon noodles in the Soft-shell Crab Udon were cooked al dente with the broth subtly enhancing its flavour. The pieces of soft-shell crab were fried to golden brown and served separately from the udon to avoid marring its crispiness. We thought the dish would have been nicer if the broth for the udon was served hotter. It was only lukewarm.
Soft-shell Crab Udon (Photographed by Jonathan Phoon)
Their Egg Boat Gunkan was a bit unique. A slice of Japanese omelette serves as the base, with a topping of sushi rice. The omelette was moist with a delectable sweet-savoury flavour. A bit of extra flavour was provided by the topping of salmon roe. Wasabi, pickled ginger and soy sauce were provided for diners to add extra flavour to their sushi.
Egg Boat Gunkan Sushi (Photographed by Jonathan Phoon)
Great as a snack or a side dish, their Crunch Chicken Wings had lovely juicy flesh contrasted nicely by the crisp coating, which lived up to the dish's description. Sprinkled over the chicken were sesame seeds to impart a hint of nutty flavour to them.
Crunch Chicken Wings (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a comfortable and casual feel. Its location makes it convenient for students and staff at the Mawson Lakes campus of the University of South Australia to drop by for some delicious Japanese cuisine.
Never been a great fan of Japanese food, but your article could tempt me. My first experience was several decades ago where we had to remove our shoes and cook our own food in boiling water provided. I guess times have changed.